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02-07-10, 09:44 AM | #1 |
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Got some gills, how to cook 'em!
So yesterday we got a mess of blue gills (19), and two nice bass. We useally just fry 'em. But since we have so many, I was wondering how you guys like to make your gills? An recipes or anything you share.
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02-07-10, 09:58 AM | #2 |
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We just fry em up.
BB
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02-07-10, 10:59 AM | #3 |
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We always fry them also
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02-07-10, 11:20 AM | #4 |
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Mix you up a couple of eggs and add a little bit of milk. In a big freezer size plastic bag, put in some Progresso Italian bread crumbs. We always add some cajun spices to the breadcrumbs to spice it up a bit. Put the gill fillets in the egg/milk to wet them then throw them in the bag with the breadcrumbs. Shake the bag around for a good coating. Then just throw them in a deep fryer or frying pan....makes a pretty good meal! That's how we always do it.
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02-07-10, 07:20 PM | #5 | |
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Thanks guys, we're filleting them up now!
Quote:
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02-07-10, 07:10 PM | #6 |
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Rub with Zatarains and put on the smoker if available.
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02-07-10, 09:17 PM | #7 |
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Stop! Well aftr you fillet em, oyu should pack them in and ice box, then ship them to me, hahahahahaha. I'll take care of the frying part.
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02-08-10, 01:06 AM | #8 |
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Go get you some McCormick's Fish'n'Chips breading. It is my favorite right now. I'm sure you could experiment with spices in it.
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02-08-10, 11:13 PM | #9 |
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get something called "Shore lunch"... it is a powder/flour like seasoning and fry the fish... father in law got me started on it and works perfectly for any type of fish
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02-09-10, 11:43 PM | #10 |
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Father-in-law told me to use instant mashed potatoes after dipping in milk. I caught some perch today and did just that.
Only oil in the house was olive oil, I don't think it is the best for a fish fry but otherwise they tasted great. |
02-12-10, 12:40 AM | #11 |
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If you get tired of frying fish as I do, try this.
Melt some butter so that it's workable and can be whipped, very soft but not liquid *IMPORTANT*. Then squeeze a lime or lemon into it, finely mince some garlic, white onion and maybe shallots and add that too. Mix in some white wine and some black pepper and freeze the mix in small slabs wrapped in cellophane. When you want some, scrape a bit off the block and broil the fish with some of this mix over the top. I have a couple pounds of this in my freezer. Forget Shorelunch, this is the way to go. If you can, rinse the fish very well and soak overnight in icewater with a little baking soda before cooking. This makes all the difference because it kills the "fishy" taste and makes the meat nice and firm. Last edited by BeaverIslander; 02-12-10 at 12:45 AM. |
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